碾茶审评中中日两国茶叶感官审评方法比较研究  

Comparison of the Japanese Sensory Evaluation Method of Tencha and the Traditional Chinese Tea Evaluation Method

作　　者：沈连浩 SHEN Lianhao(Cenrt Testing International(Yunnan)Co.,Ltd.,Kunming 650000,China)

机构地区：[1]云南华测检测认证有限公司,云南昆明650000

出　　处：《中国茶叶》2023年第3期49-52,共4页China Tea

摘　　要：碾茶是抹茶加工的原料茶,是一种采用覆盖栽培的茶树鲜叶经蒸汽杀青后、未经揉捻直接由碾茶炉或辐射热干燥等工艺制成的片状茶产品。文章对比介绍日本茶叶感官审评方法和我国传统茶叶感官审评方法审评碾茶的区别。Tencha is the raw tea for the processing of Matcha. It is a kind of flaky tea product made from fresh leaves of shaded tea plants and processed by steaming, and then dried directly by the tea-making furnace or radiant heat drying without being simmered. This article mainly compares the differences between the Japanese tea sensory evaluation method and the traditional Chinese tea sensory evaluation method.

关 键 词：抹茶 碾茶 感官审评 

分 类 号：TS272.51[农业科学—茶叶生产加工] TS272.7[轻工技术与工程—农产品加工及贮藏工程]